Kamut or Khorasan Wheat is a very ancient grain and can be traced back over 8000 years. This large grain produces a fine flour with a subtle nutty flavour and a texture not unlike delicate soft sand. Kamut can be used in all types of baking from bread to cookies, from pasta to pancakes. Try using some of our Kamut Flour in these cranberry and orange scones for a delicate, melt in the mouth treat.
4 tsp baking powder
½ tsp salt
2/3 cup Anita’s Organic Cane Sugar
¾ cup butter (regular or dairy free), cold
1 cup Anita’s Organic Cranberries
Zest of 1 orange
½ cup milk of choice
1 tsp vanilla
1 cup Anita’s Organic Icing Sugar
Pre-heat oven to 425F and line a baking sheet with parchment paper.
In a large bowl sift together the flours and baking powder. Stir in the sugar and salt. Drop teaspoon size pieces of the cold butter into the dry mixture and rub in with your finger tips or a pastry cutter until the mixture resembles wet sand. A few peas size lumps of butter left in the mix is fine. Add the orange zest and cranberries.
Drizzle the milk over the mixture and mix together with a spatula/wooden spoon. Use your hands to form the mixture into a loose ball. Place this onto a lightly floured work surface and shape into a 7” round. Cut into 8 triangles and transfer them to the baking sheet. Brush the tops of the scones with a little extra milk and sprinkle with a little sugar. Bake in the centre of the oven for 15 to 18 minutes until lightly golden. Allow to cool for a few minutes on the baking sheet then transfer to a wire rack to cool fully.
To make the optional glaze mix a little orange juice into the icing sugar until you have a smooth, fairly thick glaze. A teaspoon or 2 of orange juice is usually all you need so add a little at a time. Drizzle the glaze over the scones and serve.